a little bit of this and that about nothing and everything

Menu

Month: July 2016

Ok, so I have no idea what to call this dressing. It’s a little bit of “this” and a little bit of “that”…. and it’s uber easy to make (provided you have a Bullet blender).

I took inspiration from several other avocado cilantro and cilantro lime dressings I had pinned in Pinterest, and put my own spin on it. Actually… I used what was handy in the fridge. And then adjusted to taste. So, Green Yummy Dressing it is. For a marketer, you’d think I’d come up with a name that was more eloquent or catchy or “snazzy”, but I like to just call it like it is and keep it simple. Until of course, I make some other green dressing that turns out to be yummy, and then I will really have to put my thinking cap on. LOL!

I know I need a picture of the dressing… I’ll get to that eventually. For now, here’s the recipe.

INGREDIENTS

2/3 cup EVOO

1/3 cup Bragg’s Apple Cider Vinegar

1 small Avocado (remove the skin and pit)

1 small bunch of Cilantro

1/2 small Jalapeno (seeds removed)

1/4 cup Lime Juice

1/3 cup Pineapple Juice

1 Tbsp Minced Garlic

Sea Salt, add as needed to taste

DIRECTIONS

Put it all in a Bullet blender (or whatever blender) and pulse until smooth. Adjust to taste preference.

I happen to love the flavor and texture as it is. It’s thick but not too thick like a dip. And it’s not overly avocado-y or too garlic-y or anything. I think I found a pretty good balance. And for those that think it might taste like pineapple, it doesn’t unless you have super taste buds that can make it out. I added the pineapple juice because I felt like it needed a bit of liquid and sweet/tart profile, and the pineapple juice did just the trick.

Feel free to adjust all of these ingredients based on your preferences… if you like more garlic, go for it and add more garlic. If you prefer less, use only 1 teaspoon and work up from there. If you want it to be “earthier”, add more cilantro and jalapeno. If you want it to have more kick, keep the jalapeno seeds or even add in some red chili flakes.

What I love about making my own dressing is that I can experiment with flavors and textures and viscosity. And it doesn’t waste all that much ingredients-wise and doesn’t take long at all.